This creamy Hungarian Mushroom Soup is made with fresh mushrooms, aromatic dill, and sweet Hungarian paprika. It is one of our favorite mushroom soups and one every mushroom lover should try. The unique flavors blend together like a fine-tuned instrument.
Ingredient Notes and Substitutions
- Butter: unsalted or salted. If using salted butter, reduce the amount of added salt.
- Mushrooms: Fresh mushrooms are one of the primary stars in this dish. Mushroom soup with cremini mushrooms is always super yummy because they have a rich, complex depth of flavor. However, you can use white button mushrooms with good results. I use a 50/50 mix.
- Dill: fresh is best, if available
- Paprika: Hungarian sweet paprika, not to be confused with smoked paprika. If your store does not explicitly carry Hungarian paprika, Amazon has several choices. If you want a little kick, purchase sweet and spicy Hungarian paprika.
- Broth: vegetable, chicken or beef
- Milk: preferably whole
- Sour cream: use full-fat
How to make Hungarian Mushroom Soup
First, melt the butter in a Dutch Oven or soup pot over medium heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are browned. Then reduce the heat to low and add the dill and paprika, cooking for 1 minute while stirring constantly. Sprinkle the flour over the vegetable mixture and cook for 2 minutes while stirring.
Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 15 minutes or until thickened. Remove the pot from the heat and whisk in the milk, sour cream, and lemon juice. Season with kosher salt and fresh ground black pepper to taste. Serve promptly, garnished with chopped fresh parsley and a dollop of sour cream in each bowl.
Preparation Tips
- Garnish with chopped fresh Italian parsley, a dollop of sour cream, crostini, chopped fresh dill, or sautéed mushrooms.
- Bring the milk and sour cream to room temperature. This can be done easily in the microwave in 10-second increments until warm. Don’t overheat the sour cream, or you will change the structure. Or just plan and leave the milk and sour cream on the counter for 30-60 minutes.
- Remove the soup from the heat before whisking in the sour cream. You don’t want it to separate. Do not boil the soup after adding the sour cream. It is best at that point to serve the soup.
Serving Suggestions
- Crostini
- Tomato Salad
- Crusty Bread
- Roasted potatoes
- Dinner rolls
- Hungarian Cucumber Salad
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat or in the microwave at a reduced power. Because of the sour cream in this soup, I do not recommend freezing it.
More Mushroom Recipes
Hungarian Mushroom Soup Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion chopped
- 2 lbs. cremini or white button mushrooms sliced
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
- 1 tablespoon Hungarian sweet paprika
- 3 tablespoons flour
- 3 cups vegetable broth or chicken broth
- 1 tablespoon soy sauce low sodium
- 1 cup milk (preferably whole milk at room temperature
- ½ cup sour cream plus more for garnish
- 2 teaspoons lemon juice
- Kosher salt and freshly ground black pepper to taste
- Chopped fresh Italian parsley garnish
Instructions
- Melt the butter in a Dutch Oven or soup pot over medium high heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are browned.
- Reduce the heat to low. Add the dill and paprika cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while stirring.
- Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 10-15 minutes or until thickened.
- Remove from the heat and whisk in the milk, sour cream, and lemon juice. Season with kosher salt and fresh ground black pepper to taste. Serve promptly garnished with chopped fresh parsley and a dollop of sour cream.
Notes
- Garnish with chopped fresh Italian parsley, a dollop of sour cream, crostini, chopped fresh dill, or sautéed mushrooms.
- Bring the milk and sour cream to room temperature. This can be done easily in the microwave in 10-second increments until warm. Don’t overheat the sour cream, or you will change the structure. Or just plan and leave the milk and sour cream on the counter for 30-60 minutes.
- Remove the soup from the heat before whisking in the sour cream. You don’t want it to separate. Do not boil the soup after adding the sour cream. It is best at that point to serve the soup.
Nutrition
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Fransic verso
Wow, it was really good, and I had never tried Hungarian food in my life. I will make this again soon
Brian
While I don’t typically put the terms Hungarian and food together, this sounds like something I’d enjoy. I love mushrooms.
Alita
If you’re craving something soul-warming and simple, then this Hungarian soup is perfect. My whole family loved it too.
Beth Pierce
Thanks, Alita! So glad that you liked it!
briannemanzb
Mushrooms are the savory stars of this creamy, satisfying Hungarian mushroom soup. I loved it.
Whitney Stewart
Yum! I’m always in the mood for soup; especially when the weather gets colder! This is a great soup. I am so glad that I tried it.
Adrienne
Have not tried this soup yet but all your recipes look delicious can’t wait to try! I love soup.
Beth Pierce
Thanks, Adrienne! Enjoy!
Dawn
Love this soup. Husband even loves it. Does this freeze well? Is there a special way it can be frozen? Hate to waste even one bite.
Beth Pierce
Thanks, Dawn! Cool completely before freezing. Freeze in a sturdy freezer container or a freezer bag for up to 2 months.
nancy
i love this mushroom soup with dill and paprika! It was so creamy and full of flavour! I will definitely make it again!
Beth Pierce
Thanks Nancy! So glad that you enjoyed it!
Beti | easyweeknightrecipes
I love the flavors in this soup!! It was so tasty and everyone loved it!
katerina @ diethood.com
Hands down my favorite soup! It was incredibly delicious! Thanks for the great recipe!
Suja md
Outstanding recipe thanks so much! tasted so good! I will definitely make it again!
Jessie
I had a pile of mushrooms staring at me from the fridge that I had zero idea what to do with – so glad I found this recipe! I love the little bit of spice you get from the paprika – it makes this soup feel really cozy and gives it something extra.
Beth Pierce
Thanks Jessie! I am glad that you put those mushrooms to good use and that you enjoyed the soup!
Aimee Mars
Bookmarking this! Can’t wait to add to my soup recipe book!
Erin | Dinners, Dishes and Dessert
This was absolutely fantastic. Thanks for the great recipe!
Sandra
I love mushrooms and this is definitely a must try! Such a total comfort food!
Amanda
My husband loves mushrooms, so, I know he will love this. Thank you for sharing!
Beth Pierce
My pleasure! Enjoy!!